SRSFC
Blackberry
Agent Training
Fresh Produce
Safety
August 4-5, 2009
Diane T. Ducharme
GAPs Program Coordinator
Value-Added and Alternative Agriculture
Diane_Ducharme@ncsu.edu
1
Good Agricultural Practices
(GAPs)
• A tool for addressing food safety
(human pathogens) on the farm
• A voluntary program (now)
• Eight (8) recommended practices
2
Blackberries and GAPs
• Fresh fruit
• Field-packed without washing
• Primarily found cases of Cyclospora
Cayetanensis on raspberries
• Prevention is key!
3
Topics
• Framework for GAPs
• What are the pathogens
of concern?
• How does contamination happen?
• GAPs/GHPs/GMPs/HACCP
• Self-certification
• Food Safety Plans
4
What Are the Challenges
Associated with Fresh
Produce?
• Contamination persists from farm to
fork.
• Education of produce handlers,
retailers, through to consumers.
• Fresh produce – no kill step
• “Guilty by association until proven
otherwise”
5
Why Should We Care?
Every year, about 76 million cases of foodborne illnesses result in an estimated:
• 325,000 hospitalizations
• 5,200 needless deaths
• Economic losses between $10-83 billion
A recent study suggested that producerelated illnesses accounted for the largest
number of cases -- 29 percent.
6
Number of Produce-Related
Outbreaks by Decade, 1973 - 2008
14
Outbreaks / year
12.6
12
10.5
10
8
6.5
6
4
3.7
2
0
1973-79
1980-89
1990-97
1998-2008
Decade
Source: CDC
7
Why Have Produce-Related
Human Infections Increased?
• Higher per capita consumption
• Advances in microbial detection methods
• New packaging technology for longer
postharvest shelf life
• Global sourcing
• Evolution of new, more virulent pathogens
• Produce often not cooked before
consumption
8
Courtesy of William C. Hurst, UGA
Produce-Associated Outbreaks
Affect Business
• Strawberry industry lost an estimated $50 million in
1996 after mistakenly being indicated as the source of
pathogens in an outbreak.
• Apple juice (Odwalla Inc.) shareholder value dropped
approximately 41 percent ($12.4 million) in six months
after E. coli O157:H7 outbreak in 1996.
• Outbreaks reduce effectiveness of produce-promotion
campaigns.
• Outbreaks may result in unwanted legislation or
regulation.
9
Most Commonly Implicated
Produce Items
•
•
•
•
•
Leafy greens
Tomatoes
Sprouts
Berries
Melons
10
Pathogens of Concern
• Bacteria – Singlecelled organisms that
live independently
• Viruses – Small
particles that live and
replicate in a host
• Parasites – Intestinal
worms or protozoa that
live in a host animal or
human
Bacteria
Viruses
Parasites
11
Bacteria and Outbreaks
Associated with Produce
E. coli 0157:H7
Iceberg lettuce, radish sprouts, unpasteurized
apple cider/juice, spinach
Salmonella spp.
Tomatoes, bean sprouts, sliced watermelon,
sliced cantaloupe, coleslaw, onions, alfalfa
sprouts, root vegetables, dried seaweed, hot
peppers
L. monocytogenes Cabbage, lettuce
B. cereus
Sprouts
12
Viruses and Outbreaks
Associated with Produce
Hepatitis A Iceberg lettuce, raspberries,
virus
strawberries, green onion
Norovirus Lettuce
13
Parasites and Outbreaks
Associated with Produce
Cryptosporidium Apple cider
Cyclospora
Raspberries
14
Case Study: Cyclospora
on Raspberries
• Pesticide water fecal contamination ?
• Contamination during hand-sorting & packing
(sporulation)?
• Bird droppings?
• Other risk factors included
– water source, type of sewage drainage, ownership
of chickens or other fowl, and contact with soil
(among children younger than 2 years
•
Epidemiologic Studies of Cyclospora cayetanensis in Guatemala
(http://www.cdc.gov/ncidod/eid/vol5no6/pdf/bern.pdf) Bern, et al12/99)
15
Where Do These Microbial
Pathogens Normally Live?
Inhabitants of soil
• Listeria monocytogenes
• Bacillus cereus
• Clostridium botulinum
16
Where Do These Microbial
Pathogens Normally Live?
Residents of human and animal intestinal
tracts
• Salmonella
• E. coli O157:H7
• Shigella
• Campylobacter
Courtesy of Cornell University
• Viruses
17
Where Do Pathogens Attach?
JFP vol65 p18-23
18
Produce Wash-Water Solutions
19
Pathogen Management
Throughout the Fresh Produce
Chain
• Preharvest
• Production
• Harvest
• Post-harvest handling
• Transportation
20
1-21
Eight Principles of Good
Agricultural Practices
1.
2.
3.
4.
5.
6.
7.
8.
Prevent microbial contamination
Start program of GAPs
Human/animal feces
Water
Animal manure
Worker hygiene/sanitation
Follow all applicable laws
Traceback/recordkeeping/documentation
22
GOOD AGRICULTURAL
PRACTICE #1
Preventing microbial contamination
of fresh produce is favored over
relying on corrective action once
contamination occurs.
1-23
Site Selection
• Has the site been exposed to activities
or conditions in the past that might have
resulted in contamination?
• Is adjacent land being used for
purposes that might result in
contamination of crop land?
24
Site Selection
• Land use history
– Livestock or manure
– Flooding
– Hazardous chemicals
• Current proximity to livestock
operations, cull piles, refuse dumps and
debris
25
Site Selection
•Farm layout
•Farm diagram
•Feedlot drains into
irrigation pond
t
26
Site Selection
• Soil can be tested for fecal bacteria,
heavy metals or chemical
contamination.
• Fecal coliforms or E. coli are often used
as indicators of contamination by
manure or sewage.
27
GOOD AGRICULTURAL
PRACTICE #2
To minimize microbial food safety
hazards in fresh produce, growers,
packers or shippers should use good
agricultural or management practices
in those areas over which they have
control.
1-28
GOOD AGRICULTURAL
PRACTICE #3
Fresh produce can become
microbiologically contaminated at any
point along the farm-to-table food
chain. The major source of
microbial contamination with fresh
produce is associated with human
or animal feces.
(proximity)
1-29
Animal Hazards
• Animal feces are a main source for
pathogenic organisms
• Since animals are in contact with soil,
manure and water, they can easily pick up
contaminants from these sources
• Some pathogenic bacteria commonly found
on animals include Salmonella,
Staphylococcus and Streptococcus
• Maintain records of pest control program
35
Blackberry for the Birds?
36
Wild & Domestic
Animals
• Man’s best friend
• Exclude/Buffers
• Scout for damage/signs
– Discrete white blotch left behind
• Management of runoff from livestock
production area
• Management of water resources
1-32
Human Waste Management
33
GOOD AGRICULTURAL
PRACTICE #4
Whenever water comes
in contact with produce,
water quality dictates
the potential for produce
contamination. Minimize the potential
for microbial contamination from water
used with fresh fruits and vegetables.
1-34
Water
Pre-harvest
Irrigation/Frost control
Pesticide or nutrient sprays
Worker drinking water
Facilities – restrooms and handwashing
Harvest & packing
Dump, wash, rinse, cool
Drinking water
Cleaning and sanitation water
Cooling and Transporting
Ice Cleaning and sanitation water
Irrigation
drip vs overhead
36
Irrigation Practices
• Surface water may contain pathogens and
parasites of humans
• Well (ground) water is less likely to harbor
pathogens, depending on depth, but may
contain pesticide residues or heavy metals
• Water sources should be tested for generic
E.coli and chemicals
37
Pesticide Application
• Crops can become directly contaminated
with pesticides if improperly applied.
• Crops can become directly contaminated
with pathogens if water used to mix
pesticides is contaminated.
• Use potable water when pesticides will
come in direct contact with harvested fruit
38
• Runoff from fields
containing livestock
manure can
contaminate surface
water with pathogens
as well as with
nutrients.
• Algal blooms are a
symptom of a
potential problem.
Runoff
39
Keep Grazing Animals 30 Feet
from Water Source
40
Livestock in watering source?
• Exclude animals
from surface
water sources as
well as from
drainages to
water sources.
41
Microbiological Testing
Considerations for Agricultural
Water
• Microbiological testing is used to track safety,
not for daily monitoring activities.
• Records become very important in the event
of a microbiological outbreak investigation.
• Document the frequency and results of each
water test for comparison purposes. Changes
may help identify problems.
42
Water Source Will Determine the
Possible Frequency of Testing
Source
Municipal/District water
system
Possible Water Testing Frequency
Test annually and keep records from the
municipality/district water system (monthly,
quarterly or annual report)
Closed system, under the One annual test at the beginning of season
ground or covered tank
Uncovered well, open
canal, water reservoir,
collection pond
Every month during the production season
43
Indicator Organisms
• Total coliform
• Fecal coliform
• Generic E. coli
44
Water-Quality Considerations
for Pre-harvest Irrigation
• Where edible portions of the crop ARE
NOT contacted by water:
– Generic E.coli sample parameter
• Acceptance Criteria: Less than or equal
to 126 MPN/100mL (geometric mean of
five samples)
• Acceptance Criteria: Less than or equal
to 576 MPN/100mL (for any single
sample)
45
Water Quality Considerations
for Preharvest Irrigation
• Where edible portions of the crop ARE
contacted by water
– Generic E.coli sample parameter
• Acceptance Criteria: Less than or equal
to 126 MPN/100mL (rolling geometric
mean n=5)
• Acceptance Criteria: Less than or equal
to 235 MPN/100mL (for any single
sample)
46
Water Quality Consideration of
Postharvest Water
• Water in direct contact with produce
should meet EPA MCLG microbial
drinking water quality standards.
– Generic E. coli negative test or below
detection limit
• If not, remediation is needed (disinfect).
– >1 ppm free chlorine (pH 6.5-7.5) or ≥ 650
mV ORP (pH 6.5 – 7.5)
– Other approved water treatments for
human pathogen removal (EPA labeled)
47
Adulterated
Produce
• FDA considers any crop that has come
into contact with floodwater to be an
“adulterated” commodity that cannot be
sold for human consumption.
48
GOOD AGRICULTURAL
PRACTICE #5
Practices using animal manure or
municipal biosolid wastes should
be managed closely to minimize
the potential for microbial
contamination for fresh produce.
(120 days)
1-49
Pathogens
• Spread onto surface of plants from
amendment or amended soil (possibly
to inside of fruit)
• Uptake by roots
50
Raw Manure
• Apply early, keeping nutrient concerns in
mind.
• Don’t apply manure or manure-containing
litter while eaten part is present.
• Cornell GAPs suggest applying and
incorporating manure at least 120 days
before harvest.
51
Raw Manure
• A DENR permit is required for manure
disposal if owners have at least:
– 75 horses
– or 100 dairy cows
– or 250 hogs
– or 1,000 sheep
– or 30,000 broilers or layers (liquid waste systems)
52
Manure Treatment Methods
• Aging (passive)
• Composting (active)
• Other active treatments
– Pasteurization
– Heat drying
– Aerobic and anaerobic digestion
– Alkali stabilization
53
Composted Manure
Composting guidelines often based on
federal biosolids law (40CFR503):
• At or above 131°F for at least three
(within-vessel or static aerated pile) or 15
(windrow) days
• Turned at least five times (windrow only)
54
Manure Storage
• Manure should not be placed or stored
where runoff from the storage location is
likely to contaminate water sources.
55
GOOD AGRICULTURAL
PRACTICE #6
Worker hygiene and sanitation
practices during production, harvesting,
sorting,packing and transport play a
critical role in minimizing the potential
for microbial contamination of fresh
produce.
1-56
Personal Health and Hygiene
• The major source of human pathogens
are worker’s hands, so the single most
effective public health measure to
disease prevention is proper hand
washing.
57
Proper hand-washing is the best
method of reducing contamination
Probably the #1 source of food-borne
illness is unsanitary worker conditions
58
When Hands Should
Be Washed
• Before beginning work
• After each restroom visit
• Before and after eating/smoking/other
breaks
• After other activities not including produce
handling
• Anytime hands become dirty
59
How to Wash Hands Properly
• Remove rings/watches/bracelets.
• Use warm running water.
• Use antibacterial soap.
Lather hands, wrists, fingers.
Don’t forget to scrub your thumbs, under your nails
and in between your fingers.
Wash your hands for 20 seconds.
Fully dry out your hands with disposable paper towel.
60
Single-Use Gloves
• Can be an added hygienic practice, if
used properly.
• Is especially useful with wounds and open
sores
• Can be a vehicle for transferring surface
germs.
• Must be used in combination with proper
hand washing.
• Must be discarded, hands washed and
new gloves changed each time the wearer
needs to wash hands.
61
Other Protective Practices
• Hair nets or ball caps
• Clean aprons
• Clean shirts, pants or other worker
clothing
• Absence of jewelry
• Correct foot wear
62
How Do Pathogens Get
Transferred?
•
•
•
•
•
•
Human-to-human/produce contact
Human-to-soil contact
Soil-to-produce contact
Container/equipment-to-soil contact
Contaminated water contact
Improper sanitation
– Oral-fecal contact
– Produce-fecal contact
63
Signs of Sudden Illness
•
•
•
•
•
•
•
•
•
•
•
•
•
Changes in consciousness
Nausea or vomiting
Difficulty speaking or slurred speech
Numbness or weakness
Loss of vision or blurred vision
Changes in breathing
Changes in the skin color
Sweating
Persistent pressure or pain
Diarrhea
Seizures
Paralysis or inability to move
Severe headache
64
Restroom and Hand-Washing
Facilities
• According to OSHA regulations, one
toilet facility and one hand-washing
facility shall be provided for up to 20
employees.
• Facilities shall be located within a onequarter-mile walk of each hand laborer’s
place of work.
65
Sewage Disposal
• Improper disposal of human waste from
toilets could lead to contamination of water,
soil, animal, crop or worker.
• Use caution when servicing portable toilets:
– Sewage transport trucks need direct access to
toilet facilities to ensure proper collection and
disposal of wastes.
• Operators should be made aware of and be
prepared in the event of any incidence of
leakage or spillage of effluent in a field.
66
Visitors Should Also Follow Good
Hygiene Practices
• Operators should require that product inspectors,
buyers and other visitors comply with established
hygienic practices whenever they come into contact
with fresh produce.
• All visitors should have easy access to a clean
facility, plenty of good quality water, soap, and paper
towels.
• When necessary, visitors should wear appropriate,
safe footwear for working in the fields.
• As a way of better protecting North Carolinians from
food-borne diseases, customers should be
encouraged always to wash all of their produce.
67
Restrooms and Hand-Washing
Facilities
68
How Can Growers Prevent Produce
Contamination by Employees?
Educate employees about:
• Pathogens
• Pathogen origins
• How pathogens can spread
• Symptoms of food-borne illnesses
• Health and hygiene policies and
practices
69
Field Hazards
• Field Hazards include contact with:
– Soil
– Fertilizers
– Water
– Workers
– Harvesting Equipment
– Animals, birds, and insects
Courtesy of70
FDA
GOOD AGRICULTURAL
PRACTICE #7
Follow all applicable local, state, and
Federal laws and regulations, or
corresponding or similar laws,
regulations, or standards
for operators outside
the U.S. for agricultural
practices.
1-71
GOOD AGRICULTURAL
PRACTICE #8
• Accountability at all levels of the
agricultural environment (farm, packing
facility, distribution center and transport
operation) is important to a successful
food safety program. This includes
trace produce back/forward,
recordkeeping, and documentation.
1-72
Or………One step back
One step forward
• “Who/Where I got it from & Who/Where is it
going”
• A traceback investigation is the method
used to determine and document the
distribution and production chain, and the
source(s) of a product that has been
implicated in a foodborne illness
investigation, quickly and accurately.
More info on 21 CFR part 1, subpart J: http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm
73
Why is this important?
– Quickly & accurately = locate foods in the
distribution system
– Quickly & accurately = prevent illnesses
and possible deaths
– Quickly & accurately = allow for integration
of other existing program requirements
– Quickly & accurately = less economic
impact to growers
74
the consumer speaks….
• Food scares erode confidence in food safety.
– 46 percent worry about getting sick from food.
– 52 percent have only some or little confidence in
the food inspection system.
• Consumers support traceability solutions.
– 86 percent support labeling produce so it can be
tracked.
– 80 percent support federal safety standards for
produce.
– 92 percent support COOL.
•
Sources: AP-Ipsos poll July 18, 2008; Harvard School of Public Health poll June 12, 2008;
•
Consumers Reports survey July 10, 2007.
75
Country of Origin Labeling
• Or COOL
• 2008 Farm Bill extended to:
– Beef, pork, lamb, goat, chicken,
fresh/frozen fruit & vegetables, peanut,
pecan, ginseng, and macadamia nuts
• COOL information includes:
– Producer affidavits
– Purchasing/receiving records
– Production/harvest records
76
Bioterrorism Act (2002)
sets forth the establishment and
maintenance of records for persons who
manufacture, process, pack, transport,
distribute, receive, hold, or import food in
the US (21CFR part 1, subpart J)
“Generally, everybody in supply chain
must be able to trace
one step back and one step forward”
77
Traceback includes a:
• A documented traceback program has been
established.
• Finished product is traceable to:
– the packinghouse
– a group of growers/the specific grower
– a group of orchards or fields/to the specific orchard or
field.
– a group of harvest dates/a specific harvest date
– identified with a packing date
• The operation has performed a “mock recall”
was proven to be effective.
78
Internal + External =
Whole-Chain Traceability
• Internal = confidential or proprietary
data and processes companies use
within their own span of operations to
track/trace product. (e.g. packer)
• External = the data exchange and
business processes that take place
between trading partners to track/trace
product. (grower => packer => retailer)
79
80
Self Certification
• Means going through the process of
food safety on the farm
• No cost
• No Certification to show end marketers
• www.ncfreshproducesafety.org –
Audit resources
81
1-82
3rd Party Audits
• Annual Certification
– During growing season
• Costs - Ave. $300-600/farm
• Defined as a neutral party to audit a defined
process or procedure
• Auditors
–
–
–
–
Primus Labs
AIB
Others
USDA
83
GAP Audit Criteria
• One to Eight Parts to audit- 80% passing – DON”T
HAVE TO HAVE ALL 8!
General Farm
–
–
–
–
–
–
Part 1 – Farm Review
Part 2 - Field Harvest and Field Packing Activities
Part 3 - House Packing Facility
Part 4 – Storage and Transportation
Part 5 – Traceback
Part 6 – Wholesale Distribution Center/Terminal
Warehouses
– Part 6-A – Traceback
– Part 7 – Preventive Food Security Procedures
84
GAPs Third-Party Audits
• Program initiated by retailers asking
for demonstration of adherence to
food safety practices
• Many different auditors
• NCDA information:
– Website for NCDA 3rd Party Audit:
http://www.ncagr.gov/markets/gradnreg/f
oodsafety/index.htm
– Phone: (252) 792-1672
85
In Summary
• GAPs is a voluntary program, industry moving
this forward
• Fresh Produce Safety is the Issue
• Make it simple
• Self-Certify or look at market demands
• Need more resources,
– contact your local NC Cooperative Extension
Agent
– Visit www.ncfreshproducesafety.org often
86
Places to go for resources
• Fresh Produce Safety Website
– www.ncfreshproducesafety.org
• Cornell GAP
– www.gaps.cornell.edu/
87
This project received funding from the
N.C. Tobacco Trust Fund Commission,
Sustainable Agriculture Research &
Education (SARE) and Risk
Management Agency.
88